Cream soup with sweet potatoes and parsnip

Difficult time is ahead of us. The choice of really valuable vegetables is small. Fortunately, we have all the root veggies available, and now it is worth eating what has grown  underground – because it warms us up :).


  • 2 sweet potatoes
  • 1 parsnip
  • 4 small Jerusalem artichoke (topinambur)
  • teaspoon of nigella
  • a pinch of salt
  • a pinch of pepper
  • coriander
  • cumin
  • curry
  • turmeric
  • linseed oil


Peel the Sweet potatoes, parsnips and Jerusalem artichokes,  wash and cook with salt, pepper and the rest of the spices. Blend it.  Add a tablespoon of linseed oil and nigella. You can add a spoonful of boiled red rice to the soup bowls.

It will warm you up :)!

Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

Comments No Comments

Join the discussion…

Comment is required

Sign is required